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Yogurt Biscuits via Super Natural Every Day
makes 12 biscuits

1 1/4 cups whole wheat pastry flour (or spelt flour)
1 1/4 cups unbleached all-purpose flour, plus more if needed
1 1/2 teaspons fine-grain sea salt
1 tablespoon aluminum-free baking powder
1/2 cup unsalted butter, chilled and cut into tiny cubes
1 1/3 cups Greek-style yogurt

Preheat the oven to 450F with a rack in the middle of the oven. Place an ungreased baking sheet in the oven to preheat as well.

Combine the flours, salt, and baking powder in a food processor. Sprinkle the butter across the top of the dry ingredients and pulse about 20 times, or until the mixture resembles tiny pebbles on a sandy beach. Add the yogurt and pulse a few times, or until the yogurt is just incorporated. Avoid overmixing; it’s fine if there are a few dry patches. Gather the dough into a ball and turn it out onto a lightly floured surface. Knead five times and press into an inch-thick square. Cut in half and stack one on the other. Repeat two more times—flattening and stacking, then cutting. Add more all-purpose flour to prevent sticking when needed. Press or rollout the dough into a 3/4-inch thick rectangle, but no thicker; if the dough is too tall, the biscuits will tilt and tip over while baking. Cut the dough into twelve equal biscuits.

Transfer the biscuits to the preheated baking sheet leaving 1/2 inch between each biscuit. Bake for 15-18 minutes, until the bottoms are deeply golden and the biscuits are cooked through. I like to eat them hot, split throught he middle, with a touch of butter on each half.

Yogurt Biscuits via Super Natural Every Day
makes 12 biscuits

1 1/4 cups whole wheat pastry flour (or spelt flour)
1 1/4 cups unbleached all-purpose flour, plus more if needed
1 1/2 teaspons fine-grain sea salt
1 tablespoon aluminum-free baking powder
1/2 cup unsalted butter, chilled and cut into tiny cubes
1 1/3 cups Greek-style yogurt

Preheat the oven to 450F with a rack in the middle of the oven. Place an ungreased baking sheet in the oven to preheat as well.

Combine the flours, salt, and baking powder in a food processor. Sprinkle the butter across the top of the dry ingredients and pulse about 20 times, or until the mixture resembles tiny pebbles on a sandy beach. Add the yogurt and pulse a few times, or until the yogurt is just incorporated. Avoid overmixing; it’s fine if there are a few dry patches. Gather the dough into a ball and turn it out onto a lightly floured surface. Knead five times and press into an inch-thick square. Cut in half and stack one on the other. Repeat two more times—flattening and stacking, then cutting. Add more all-purpose flour to prevent sticking when needed. Press or rollout the dough into a 3/4-inch thick rectangle, but no thicker; if the dough is too tall, the biscuits will tilt and tip over while baking. Cut the dough into twelve equal biscuits.

Transfer the biscuits to the preheated baking sheet leaving 1/2 inch between each biscuit. Bake for 15-18 minutes, until the bottoms are deeply golden and the biscuits are cooked through. I like to eat them hot, split throught he middle, with a touch of butter on each half.

#Bon Appetempt #Recipe
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Notes

  1. georgia--hilmer posted this